About this recipe:This is a quick pan sauce made with white wine, butter and fresh herbs. It's best made after cooking chicken breasts or pork chops in a frying pan. Remove the meat and keep warm, then use the same pan to make the sauce. That way, you get lots of flavour from the brown bits stuck to the pan.
1 tablespoon freshly chopped mixed herbs, such as tarragon, parsley and thyme
Salt and pepper, to taste
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Method Prep:2min › Cook:5min › Ready in:7min
Pour the wine or stock into the frying pan; increase the heat so it starts to boil, then stir vigorously to dislodge any bits of meat in the pan. Continue to cook until it has reduced in volume and is syrupy.
Remove the pan from the heat; add butter and stir until melted. Add chopped herbs, season to taste stir and serve.